Thoran, a beloved stir-fried vegetable dish from Kerala, shines in both daily meals and festive feasts. It combines finely chopped vegetables like cabbage, carrots, or beans with grated coconut, curry leaves, and mild spices. The result is a vibrant, flavorful dish that’s both nutritious and easy to make. Although it’s a staple in Kerala, similar dishes exist across South India.
In Tamil Nadu, Poriyal offers a similar preparation, often spiced slightly differently with red chili powder or cumin. Karnataka’s Palya focuses more on the vegetables, using fewer coconut shavings, but still includes the same essential spices like mustard seeds and green chilies.
In my household, Carrot and Beans Thoran is always a hit. The bright orange and green colors draw attention, while the crushed coconut, shallots, and curry leaves deliver a delicious, savory flavor. Both adults and children love this dish for its simplicity and wholesome taste. Whether you call it Thoran, Poriyal, or Palya, the beauty of this dish lies in how it brings out the best in fresh vegetables with just a few key ingredients.
Carrot Beans Thoran
Ingredients
- 1 cup chopped carrots
- 1 cup chopped green beans
- 1/2 cup freshly grated or desiccated coconut
- 1 shallot
- 1 green chili (optional)
- 4-5 curry leaves
For Seasoning:
- 1 tbsp coconut oil
- 1/2 tsp mustard seeds
- 1 sprig curry leaves
- 1 dried red chili
Instructions
- Steam the chopped carrots and green beans for 3-5 minutes until tender. Alternatively, you can pressure cook the vegetables for 2 whistles and immediately release the steam. This method helps preserve the bright colors of the vegetables.
- While the vegetables are steaming, crush the grated coconut, shallot, green chili, and curry leaves together. Make sure not to grind into a fine paste. The shallot and green chili should be just crushed enough to release their flavors.
- In a skillet, heat 1 tablespoon of coconut oil over medium heat. Add the mustard seeds and allow them to splutter. Once the mustard seeds start popping, add the dried red chili and curry leaves. Sauté until the curry leaves turn crisp.
- Add the steamed vegetables, salt to taste, and a pinch of turmeric to the skillet. Cook for about a minute, stirring well.
- Add the crushed coconut mixture to the skillet and combine everything well. Cook for another minute, allowing the flavors to meld together, then turn off the heat.
- Serve this vibrant and flavorful Carrot and Beans Thoran with rice or as part of a larger meal.
Customizations to Carrot and Beans Thoran Recipe:
- Vegetable Variations: Feel free to use other vegetables like cabbage, beetroot, or spinach for different versions of Thoran.
- Spice Level: Adjust the number of green chilies according to your heat preference.
- Cooking Method: Steaming vegetables helps retain their nutrients and vibrant colors, making the dish more appealing and healthy.
Enjoy this easy, nutritious, and colorful dish that brings a taste of Kerala to your table!
Be sure to share your cooking experience in the comments! If you make this dish, we’d love to see it—post your photos on Instagram and tag us @Platefullofyumm!